"This recipe originally came from Fairbanks’ Margaret Clark in “Good Food A-Plenty,” but I’ve fiddled with it a lot. :) Delicious! (Time does not include marination.)"
3 1/2 lbs
small bay scallops
( fresh preferred)
Tabasco sauce, to taste
garlic cloves, minced
chopped fresh sweet basil, to taste
chopped fresh parsley, to taste
salt & freshly ground black pepper, to taste
red onions, finely chopped
( sweet Italian onions)
1 (4 ounce) cans
chopped mild green chilies
( do not drain)
red bell pepper, chopped
yellow bell pepper, chopped
grated orange rind, for garnish
Place scallops in a shallow airtight container such as Tupperware and add lime juice to cover. Cover tightly and refrigerate for eight hours. Place marinated scallops in a colander and drain thoroughly, but do not rinse.
In a separate bowl whisk together the orange juice, vinegar, olive oil, Tabasco, garlic, basil, parsley, and sugar, then add the salt and pepper to taste.